Soup

Roasted Red Pepper and Tomato Soup is for Soup.

Roasted Red Pepper and Tomato Soup takes 5 minutes to prepare.

Roasted Red Pepper and Tomato Soup takes 25 minutes to cook.

Roasted Red Pepper and Tomato Soup makes 7 servings.

The ingredients for Roasted Red Pepper and Tomato Soup are:

2 tablespoons butter
2 tablespoon olive oil
2 12-ounce jars roasted red peppers, drained and coarsely chopped, 15 ounces drained weight
2 cans mild rotel (Diced tomatos and green chilis)
2 cups chicken broth
1/4 cup red onion, minced
2 cloves garlic, minced
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon dried basil
1 cup Splenda
1 cup heavy cream

Here is how you make Roasted Red Pepper and Tomato Soup:

Combine everything except the cream in a large pot. Bring to a boil then simmer over low heat, covered, 25 minutes, stirring often. Remove from the heat and cool slightly before pureeing in a blender or with an immersion blender. Stir in the cream and adjust the seasonings to taste. Number of Servings: 7Recipe submitted by SparkPeople user SAVANNAH_ANN03.

The nutritional information for Roasted Red Pepper and Tomato Soup is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 194.3

• Total Fat: 19.9 g
• Cholesterol: 56.7 mg
• Sodium: 626.0 mg
• Total Carbs: 3.5 g
• Dietary Fiber: 0.5 g
• Protein: 1.5 g

The dietary needs meet for Roasted Red Pepper and Tomato Soup is Low Carb